One Pot Butternut Squash Yellow Curry
User Reviews
5
One Pot Butternut Squash Yellow Curry
Description
One Pot Butternut Squash Yellow Curry brings together a medley of vegetables including butternut squash, cauliflower, carrot, and spinach cooked in a fragrant blend of yellow curry powder, turmeric, and cayenne pepper. The sauce features creamy coconut milk and peanut butter, balanced with soy sauce for umami and depth. The chickpeas added late contribute protein and texture while the spinach wilted at the end adds freshness. Cooking the ingredients in one pot simplifies preparation and allows flavors to meld while maintaining tender yet distinct vegetable bites.
The curry has a rich, mildly spicy flavor profile anchored by the warm spices and coconut milk. The peanut butter lends a subtle creaminess without overpowering. Stirring in the spinach just before serving keeps it vibrant and bright. Serving with rice lets the sauce soak into the grains, making a filling and soothing dish.
For best results, adjust seasoning with salt and pepper after cooking. Garnish with fresh cilantro and chopped peanuts for added texture and brightness. This curry reheats well for leftovers or can be portioned into containers for meal prep.
Ingredients
- For the curry:
- 1 tablespoon coconut oil
- 1 yellow onion diced
- 1 carrot large, thinly sliced
- 2 cups butternut squash cubed, fresh
- 3 cups cauliflower floret from 1 small head cauliflower
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon yellow curry powder
- ½ teaspoon Turmeric ground
- ¼ teaspoon cayenne pepper plus more if you like it a little spicy
- 1 coconut milk 15 ounce can, full-fat
- 1 cup vegetarian broth
- 2 tablespoons peanut butter natural creamy
- 1 to 2 tablespoons soy sauce gluten-free, or coconut aminos, to taste
- ½ teaspoon salt plus more to taste
- black pepper freshly ground
- 1 chickpeas 15 ounce can, rinsed and drained
- 1-2 cups spinach fresh, chopped
- TO GARNISH:
- cilantro
- peanut chopped
Instructions
- Add coconut oil to a large deep skillet, pot or dutch oven and place over medium heat. Once coconut oil is melted, add in the onion, carrot, cauliflower florets, and butternut squash and saute, stirring occasionally, until cauliflower and butternut squash begin to soften, this should take 5 to 10 minutes. Next, stir in the garlic and ginger, curry powder turmeric and cayenne and cook, stirring frequently, for 1 minute to release flavors.
- Stir in the coconut milk, broth, peanut butter, soy sauce (or coconut aminos) salt and pepper; stir well to combine. Bring to a gentle simmer and continue to cook 5 minutes more, then stir in chickpeas and simmer over medium-low heat for 10 more minutes.
- Before serving, stir in spinach and cook for 2 minutes or until spinach wilts, then taste, and adjust seasonings, adding more salt and pepper, if necessary.
- Ladle into bowls or divide into meal prep containers with rice. Serve with rice and garnish with cilantro and chopped peanuts.
Notes
- Use fresh ginger and garlic to deepen the curry's flavor.
- Adjust cayenne pepper to your preferred spice level, adding more if desired.
- Serve with rice or naan bread to soak up the creamy sauce.
- This curry keeps well refrigerated and often tastes better the next day.
- Add peanuts just before serving to preserve their crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 469cal | 23% |
| Carbohydrates | 38.6g | 13% |
| Protein | 13.6g | 27% |
| Fat | 32.8g | 50% |
| Saturated Fat | 23.8g | 119% |
| Fiber | 11.2g | 45% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
